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Hot Indian Foods Truck Opens in St. Paul

Hot Indian Foods Truck Opens in St. Paul


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New food truck serving Indian food with a contemporary twist opens in the Twin Cities

Hot Indian Foods Truck cruises through St. Paul, serving Indian food with a contemporary twist.

As food truck season arrives, St. Paul welcomes a new and vibrant food truck to their collection: Hot Indian Foods, a truck with a contemporary take on traditional Indian food.

According to Jess Fleming at The Pioneer Press, the cart opened last week and can be spotted on local streets with its hard-to-miss large logo of a young Indian woman and bright orange paint. The owner, Amol Dixit, started and currently operates the business.

At age 38, Dixit hopes to bring Indian food to the masses. He views Indian food as an up-and-coming genre, and wants to promote the traditional Indian flavors through the means of fun and creative street food. Being Indian-American himself, he enjoys the Indian food and culture the food truck promotes. However, he does not cook himself. Instead, he strictly runs the business, hiring chefs to do the cooking.

The food truck is known for their "Indurritos," a curious take on how Indian dishes are usually served. The "indurritos" consist of curry, rice, and slaw then wrapped in a tortilla.To accompany the "indurritos" fries in Indian seasoning and Indian soft drinks are available.

The truck is active on both Facebook and Twitter.


Best Indian Food In Minnesota

The Indian restaurant scene in the Twin Cities has markedly changed in the last eight years. North Indian cuisines have been especially well represented among Minnesota restaurants perhaps because food from the north is generally less spicy. &ldquoBut the profile of the Indian community has markedly changed,&rdquo says Dr. Ben Baliga, a gregarious and entrepreneurial Professor of Engineering who has recruited many students from India now working in the metro area&rsquos high-tech medical industry. &ldquoNewer immigrants and students are now mainly from the south, in particular from Andhra Pradesh state. So restaurants that were mainly serving a North Indian cuisine are now increasingly adding South Indian dishes such as Dosa, Idli etc. The food is also becoming spicier,&rdquo he says. With that in perspective, here are the five best of many good Indian restaurants in Minnesota.

Most Popular Indian Food Restaurant

Plymouth India Palace
4190 Vinewood Lane N.
NE Corner of 494 & Rockford Road
Plymouth, MN 55442
(763) 383-1880
www.indiapalacemn.com

India Palace caters to the northern India palate and is less spicy. As a result, this restaurant attracts a good mix of both Indian-origin clients and locals. This formula seems to be a hit with metro-area consumers as India Palace has now opened restaurants in Eden Prairie, St. Paul and also Woodbury. Each is independently owned and run by a Punjabi, from the far north state of India. The food in each restaurant is excellent and tastes authentically north Indian. Most are based in mall locations with lots of parking and all serve lunch buffets.

Surabhi Indian Cuisine
517 W. 98th St.
Bloomington, MN 55420
(952) 746-3663
www.surabhicuisine.com

&ldquoThis is the spiciest Indian restaurant and has an almost exclusively Indian-origin client base on the weekends,&rdquo says Dr Baliga. Surabhi does serve many varieties of food of both the south and north of India as well as Indo Chinese items. Those who are not so adventurous can be comforted by the Surabhi web page, which says it can serve menu selections with mild or medium spiciness. Also publicized is a weekend buffet with more than 25 items for $11.95 and a weekday buffet that is only $7.95. The restaurant is closed on Tuesdays.

Best Indian Food in St Paul

India House Restaurant
758 Grand Ave.
St. Paul, MN 55105
(651) 293-9124
www.indiahousesaintpaul.com

Chef Joginder Cheema serves fresh north Indian cuisine highlighted on a menu featuring traditional entrees, small plates and dinners for two. India House&rsquos brick and glass storefront fits right in with Grand Avenue&rsquos urban chic. Inside the door, you are greeted by the high, unfinished ceilings exposing a cleanly painted industrial ventilation system accented by a large chandelier filling the center of the large dining area.

Indian Zayka
1260 Town Center Drive
Eagan, MN 55123
(651) 688-8686
www.zaykamn.com

Owner Gurdial Singh and his wife have created the ultimate in dining ambiance with their caring and courteous hosting and their attentive wait staff. The good impression created by their personal attention is reinforced by tasteful decor that serves to highlight tasty authentic Indian foods in their cozy suburban restaurant. The Singhs were selected to cater the Twin Cities Film Fest at the ShowPlace ICON Theater in 2013.

Best Indian Food in Downtown Minneapolis

Bombay Bistro
820 Marquette Ave.
Minneapolis, MN 55402
(612) 312-2800
www.bombaybistromn.com

Bombay Bistro displays its name proudly on the green awnings over the patio across from the Foshay Tower on Marquette Avenue in the heart of downtown Minneapolis. One step into the luxurious dining area, created by owner and experienced hospitality manager Ajay Mehta, arouses the diner&rsquos anticipation of quality service and excellent food. As Mumbai is the center of Marathi cuisine, which ranges from mild to very spicy, so has chef Malti Mehta, Ajay&rsquos wife, selected a number of dishes from throughout India mindful of the array of customers&rsquo tastes and preferences.


Curiocity: Food Truck Feature — Hot Indian Foods

With so many new &mdash and delicious &mdash food trucks hitting the streets of the Twin Cities each summer, it’s almost too tough to keep up. Well, fear not, we’re here to help. Here’s this week’s food truck feature!

One of the best things about the recent influx of Twin Cities food trucks is that if you wait long enough, you’ll find a truck serving something from just about every part of the world.

Answering our prayers for a taste of India, newcomer Hot Indian Foods has just hit the pavement — bringing their signature indurritos, packed with tons of flavor and flair.

Alongside the delicious fare being dished up, Hot Indian Foods is also serving a side dish of culture, hoping to introduce or reacquaint the masses to the fun, sassy side of India.

With promotions like a frequent customer card that gets you a free indurrito (and a high five from the owner) and $1 off your meal if you can show off your best Bollywood dance move, the truck is ready and excited to take you on a culinary journey.

So take their advice and follow the brown around town.

Hot Indian Foods
Find them at @hotindianfoods, on Facebook at Hot Indian Foods and at hotindianfoods.com

Owner: Amol Dixit

Date the food truck opened: Two weeks ago on May 15.

What kind of food do you serve? A modern take on Indian food. I realize Indian food can be intimidating for a lot of people so we wanted to make it more approachable and accessible, which is why we’re putting it into a burrito form. Our signature is an indurrito, which is an Indian burrito. The options are really traditional Indian flavors but in a more familiar format, a burrito.

Price range of menu: The indurritos are about $9-$10. We also have a couple snacks, which again are kind of Indian takes on more familiar things. So indi frites are Indian-spiced fries, which are $4. We also have a combo, we call it the Thin Mustache, and it’s an indurrito with a side and a drink for $13.

Hours of operation: Downtown lunch from 11 a.m. to 1:30 p.m. and we’ve done a couple tap rooms in the evening, Harriet Brewing and Fulton, typically around 4 p.m. to 8 p.m. We’re also going to be at a bunch of weekend events coming up. (Check their twitter for more information.)

What was your job before opening the food truck? I spent 15 years at General Mills in marketing, left last summer and decided I wanted to start my own food business.

What made you want to open a food truck? My original idea was to start a packaged food business, like take what I learned at General Mills and try to apply that. So I had this idea for a contemporary Indian brand but then I decided instead of just launching directly into grocery stores, why not start with a truck and use the truck as an innovation lab. So my long-term goal remains to eventually bring the Hot Indian brand into the grocery store. The truck is a great way to learn what do people like, what do they not like. We can experiment as much as we want here and get real-time feedback. We’re all viewing it as a lab.

How is the food prepared? To have a license for a food truck, you have to have a commercial kitchen. So our kitchen space is in northeast Minneapolis, out of a catering company’s kitchen, Joseph Catering. … It’s a good community. There’s about four or five trucks there. The majority of our prep and storage is done there and then we load up the truck. We do have a full kitchen so we can cook from here, as well.

How did you decide on the menu? We have our two chefs here — Janene (Holig) is our executive chef and Rebecca (Jackson) is our sous chef. I hired them right away. They both have experience as trained chefs. They were both working at Wise Acre Eatery in south Minneapolis. Basically what I said to them was, “creative Indian wraps: go. What would you do?” Janene just immersed herself in Indian cuisine and she’s come up with all the recipes. And now that she’s immersed in that space, she’s constantly coming up with new ideas whether it’s for new indurritos or new snacks. Just the direction or the guidance I gave — I mean, I’m not a chef, I’m not a cook whatsoever — I just said, I want flavorful Indian food and flavors in a more accessible form.

How did you come up with the name? I wanted something that was just kind of fun, easy and memorable. Kind of as a joke, I threw it out to my wife. I was playing around with all sorts of “marketing” names and I was like, “What if I just call it Hot Indian?” And she kind of laughed and said, “I think that’s it.” As I started telling other people, their first reaction was always a chuckle and I was like, “That’s it. That’s what I want.” I checked the website and twitter, everything was available … so done.

What’s your favorite dish that you serve? This is cheating a little bit but I’m going to say the flight because you can choose three of the four. They’re all so good in their own way. So yesterday, when we were closing up, I had them make me a flight because I couldn’t choose.

Describe your truck in one word: Alive.

What’s your craziest story from working at a food truck? We’ve been fortunate so far. Nothing major. The truck hasn’t broken down or anything yet. Part of that is we worked with really good partners to make sure everything was good to go. Chameleon Concessions out in Plymouth, they build out food trucks. They installed all of the equipment and made sure the truck is running well and Pixel Werx is the company that did the wrap. So I’m glad we spent the time and the money to make sure it was really built right. Because I don’t know anything about fixing a truck. (Laughs)

What’s one thing you want people to know about your food truck? What I really want to do with this business is not only bring Indian food to the masses but also a little bit of the Indian culture to the masses — the fun, kind of cheeky side of it. In TV and movies, you see certain sides of the Indian culture, which are real and great but there’s this fun, vibrant, sexy, cheeky side that doesn’t always come through. I want that to come through the food, definitely, but also the experience — the branding, the marketing, everything we do, I want it to be fun. That’s why I use the word “alive” to describe the truck. I want people to know there’s something about Indian food and culture that’s accessible.

Catch the Food Truck Feature every week, in the Curiocity column. Know of a food truck you think should be featured? Let us know by leaving a comment below or tweeting your suggestion to @SaraPelissero!


New St. Paul Restaurant Opens to Answer the Call for Comfort Just as Winter Gets Real

A powerhouse trio has gathered to create sandwich greatness on Snelling Avenue. Tara Coleman, Gina Mangiameli, and Tim Leary have opened Chip’s Clubhouse on Snelling Avenue in Mac/Groveland. The new spot is right next to Coleman’s first restaurant, Hot Hands Pie & Biscuits. The menu is packed with Americana comforts done beautifully, like prime rib sandwiches, a giant roll crammed full of sausage, roast chicken, and an $8 cheeseburger ready to rival other, pricier smashed burgers around town.

Coleman arrived in St. Paul with impressive experience, including having worked for Stefanie Izard in Chicago, to open Hot Hands Pie & Biscuits in 2019. Even with the pandemic, her flakey wares were popular enough to add delivery and expand hours.

Coleman recruited Mangiameli, who she worked with in Izard’s restaurant and was most recently with Hogsalt, to move here from Chicago to help launch the venture.

Gina Mangiameli, Tara Coleman, and Tim Leary Chip’s Clubhouse/Instagram

Then, through a serendipitous meeting involving dog walking and friends, Coleman connected with Tim Leary. Leary’s hospitality is well-known in the Twin Cities metro area, from his early days at the iconic Strip Club Meat & Fish to more recent days at Hai Hai in Minneapolis. Before Coleman could even finish telling Leary about her new plans, he interrupted her, “I’m in.”

“Chip’s is what I used to dream about when I was line cooking,” said Coleman. “Like when you say, ‘Man, if I could open a place with three of myself it’d be a little easier!’” But, rather than strike an ability to clone herself, Coleman’s partnered with two equally driven and talented pros.

The restaurant is inside the former Monkey Temple location, and will host a full bar with an array of cocktails and crafted nonalcoholic drinks.

The new eatery is open Thursday through Sunday for dinner dine in, carryout, and delivery.


Bollywood Dancing and Indian Burritos Arrive in the Skyway Today

Hot Indian, the bright orange food truck with the Indian eats has added a new skyway location. This is its second permanent stand, with another at the Midtown Global Market and a fourth planned for the Mall of America. The elevated spot is at 801 Marquette Avenue in the second-level maze that connects most of the downtown area better known as the skyway. The ordering system takes a cue from Chipotle, where folks can line up, pick a protein, sauce and delivery method. There are vegetarian, gluten-free, Minnesota-spice levels and meaty/hot/bready things all available on the menu.

The truck and restaurants are the work of Amol Dixit, an Indian-American who had an a-ha moment when working with a chef-friend. They came up with an Indian street wrap, the genius combination of curry wrapped in roti for easy toting. He’d worked in marketing at General Mills and knew about branding. To seize the fun of a Bollywood dance party, he came up with Sona, the face on the side of the truck and harbinger of fun times. Dixit also partnered with chef Janene Holig to create the menu.

Since opening Hot Indian has garnered a huge following, and popped up in all sorts of locations like at Target Field and the Minnesota State Fair.

Sona at Hot Indian Foods Hot Indian/Facebook

Mpls/St. Paul Magazine went inside the new spot where Sona is near the end of the line, requesting a high-five. There’s also a disco ball above the check out. After getting food, diners can opt to do a little Bollywood-style dance move for a discount on the meal.


Drink

The future home to a new wine bar on West 7th. The building served as a firehouse and was built in the 1870’s. // Photo courtesy of the St. Paul Real Estate Blog

The 1870s-era firehouse on Grand Avenue off of West 7th Street is being redeveloped into a wine bar. The building was previously scheduled for demolition until its fate was secured by neighborhood groups.

City Pages will host its fourth annual Cocktailian on December 7, complete with national and local distillers, including Lawless, Tattersall, and Copperwing. There will be a wide selection of signature cocktails with names like the Wiscosmopolitan and the Midcilantro Night’s Dream, as well as an interactive station where attendees can learn the “Seven Pillars of Craft Cocktails.”

Dogfish Head Brewing has partnered with The Flaming Lips with their newest collaboration beer, Dragons & YumYums. As both entities are renowned for their weirdness in their respective industries, the two decided to come together to produce a beer that provides a sensory experience suited to the music of The Flaming Lips.

Avery Brewing just announced that it’s sold a minority stake to Mahou San Miguel, making it the second American craft brewery along with Founders with a minority investment from the privately-held Spanish company.

The brick and mortar store of Hola Arepa // Photo by Aaron Davidson

The co-owners of Hola Arepa are about to open up their second restaurant in an old Northeast strip club. The place will be called Hai Hai, inspired by the street food the couple encountered during their travels through Southeast Asia. The bar will have its very own sugarcane press for its housemade cocktails, as well as a vibrant food menu that strays from the expected listings of pho or curry.

Hot Indian Foods, the food truck that hit the streets in 2014, will soon also be found in the skyways of downtown Minneapolis. The menu will contain popular items like the Indurrito and the Indi Frites that take traditional Indian dishes and give them a familiar spin. They can also be found at their spot in the Midtown Global Market, as well as stalls at Target Field and the State Fair.

The famous Wahlberg brothers are bringing their burger chain Wahlburgers to the Mall of America, introducing the hysteria that’s resulted in eight whole seasons of their very own show on A&E to Minnesota. The franchise struck a deal with grocery chain Hy-Vee, which will be operating the branch.

The Atlanta investment firm that owns Arby’s and Jimmy John’s is purchasing Buffalo Wild Wings in a $2.9 billion deal. The Golden Valley-based wings chain started leveling off in growth three years ago, when chicken prices skyrocketed.

Loulou Sweet & Savory just opened its first storefront right off the Midtown Greenway. The food truck famous for its unique rolled ice cream will serve up its signature item as well as coffee, cold-brew matcha, and espresso drinks.

Martina, a new restaurant inspired by the cuisine of Argentina, is now open in the former home of Upton 43. Owner Daniel del Prado says that the menu is influenced by times of both hardship and flourish in his home country of Argentina, with options for a fancier dinner or something more casual, like empanadas.


Food Truck Nation

Chef and food truck aficionado Brad Miller travels across the country to find the latest and greatest bites on wheels. He highlights the innovative chefs who push the boundaries of food and their customers' curious palates.

Brad Miller on Eating Burgers the Right Way 04:11

Get recipes for the tastiest, messiest and most-irresistible street food in the country.

Episodes

Barbecue Ribs and Cheese Melts

Brad Miller travels to Nashville, Tenn., for hickory-smoked baby back ribs with hot, Memphis-style barbecue sauce from the Smoke Et Al food truck and owner Shane Autrey. Then he samples a pair of gooey cheese melt sandwiches from Genevieve Hardin at the What Would Cheesus Do? food truck in Denver, Colo. Finally, Brad heads south to Atlanta, Ga., where he finds the Meatballerz Truck and owner Cara DeLalla's hand-rolled meatballs stuffed inside Italian boules. For dessert, Brad gets his hands on their seasonal unicorn cake fritters.

Arepas and Mac 'n' Cheese

Brad Miller gets a taste of Venezuelan street food at Arepas House food truck in Denver, Colo., where Chef Jorge Dominguez serves a traditional corncake sandwich filled with marinated flank steak, grilled pork sausage and creamy avocado sauce. In Nashville, Tenn., Brad checks out inventive macaroni and cheese from Chef Kayla Nicholson and The Mac Shack truck. Brad samples the Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked right in. For dessert, he hits Atlanta, Ga., and the Simply Done Donut truck, where owner Karissa Norfleet presents a pair of sweet mini doughnuts.

All-Day Brunch, Jerk Chicken

Brad Miller starts out at Nashville's Sucker Brunch truck, where Chef Michael Gilbert's celebration of breakfast comes in a grits dish topped with smoked Andouille sausage, caramelized onions and spinach. Next, Brad heads to Atlanta, Ga., and gets a taste of the Caribbean from Bahamas native Daron Wilson's Island Chef Cafe truck. Brad enjoys the classic mango jerk chicken and fresh conch salad before getting his sweet fix at The Sweet Divine Cupcake truck in St. Louis, Mo. He tries Chef Jenna Siebert's Drunken Pig cupcake made with beer and cheddar cheese as well as her more-traditional Banana Split Cupcake.

Cobbler a la Mode

Brad Miller heads to Portland, Ore., to visit Chef Melissa McMillan at her Pastrami Zombie food truck. She shows Brad how to make the truck's namesake sandwich, and he also tries the Cubby Cubano, a twist on the classic Cubano sandwich. Next Brad swings down to St. Louis to visit Guerrilla Street Food, where Chef Joel Crespo serves up Filipino food with a spin. Brad tries the traditional beef asado with crab roe fried rice as well as a Filipino-style sweet bread sandwich stuffed with barbecue pork, pate and pickled veggies. Finally, Brad heads to Nashville for a taste of Grandma's cooking at The Tennessee Cobbler Company. Chef Jami Joe shows him how to make a Peach Cobbler Milkshake and her grandma's Blueberry-Lemon Cobbler with fresh blueberries and ice cream.

Burritos, Kabobs and S'Mores

In St. Louis, Brad Miller visits the Seoul Taco truck, where Chef David Choi is serving up a unique spin on Mexican food by infusing it with the flavors of Korea. Brad samples a Gogi Bowl and the popular Korean barbecue burrito filled with marinated beef and spicy kimchi fried rice. Next, Brad travels to Portland, Ore., to meet Chef Victor Darchini at his Caspian Kabob food truck. Victor shows Brad how to make authentic Persian food, including his popular lamb and beef kabob. Brad sticks around Portland and stops at the Wild North food truck, where Chef Brandon Hughes uses his wood-fired oven to deliver the inventive Shrimp Boil Bread Bowl. For dessert, Brad satisfies his sweet tooth with the decadent Campfire S'Mores Cookies featuring toasted bourbon-vanilla marshmallows.

Hot Chicken and Spicy Beef

Brad Miller begins his culinary adventure in Nashville at Red's 615 Kitchen food truck, where Chef Eric White is known for his take on the local favorite, hot chicken. Then Brad heads out west to Portland, Ore., where he checks out White Elephant Asian Fusion, a food truck delivering authentic Laotian cuisine. Brad samples a few dishes from Chef Chris Soutavong, including his special Green Papaya Salad and Waterfall Beef with sirloin marinated in soy sauce, red chile and ginger. Finally, Brad heads up to Seattle to visit the city's first Native American food truck, Off the Rez. Chef Cecilia Rikard shows Brad how to make their famous frybread taco topped with sausage gravy and a fried egg, and for dessert, they assemble an ice cream sundae with all the fixins nestled between more fresh, warm frybread.

Ribs, Ramen, Gooey Butter Cake

Brad Miller's food truck trek starts at Wood Shop BBQ in Seattle, where Chef Matt Davis serves up massive smoked beef ribs and chicken wings tossed in his special Kansas City-style barbecue sauce. Next up is the Hapa PDX truck in Portland, Ore., where Brad meets chefs and co-owners Sara and Michael Littman. He tries the G-Special Ramen with tender slices of pork belly, pickled shiitake mushrooms and a soft-boiled egg. Finally, Brad stops in St. Louis to visit Farmtruk, where owner Samantha Mitchell serves her mouthwatering soft-shell crab BLT and a St. Louis specialty -- gooey butter cake -- topped with fresh strawberry sauce and whipped honey goat cheese.

Pork Buns, Falafel, Snow Cones

Brad Miller hits the road in St. Louis, where he gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck. Brad tries Chef Thomas "Buzz" Moore's signature yellow fin tuna poke bowl and his Kalua Pork Buns topped with barbecue sauce and pineapple slaw. Next, Brad travels to Seattle to meet Chef Shimi Kahn at Falafel Salam, where he tries the lamb gyro salad and the famous falafel with spicy pickled mango sauce. Then Brad finishes things off in Nashville at the Retro Sno truck, where he learns how to make extra-large snow cones from scratch with a variety of homemade toppings. He tries the Rainbow Snoball with cherry, pineapple and blueberry sauces as well as the Tres Leches Snoball with vanilla ice cream, caramel and sweetened condensed milk.


Mac-and-cheese food truck going brick-and-mortar in south Minneapolis

The latest to pledge this culinary fraternity is R.A. MacSammy’s.

Chef/owner Kevin Huyck is setting up shop at 735 E. 48th St., in the small storefront that was most recently (and briefly) home to Sum Dem Korean Barbeque. Huyck said that when his counter-service operation debuts in late July, the doors will be open 11 a.m. to 8 p.m. Tuesday through Sunday.

The plan is to continue the Southern-style cooking that Huyck focuses on in the truck: his signature mac-and-cheese, in all its variations, along with a meat-and-three option that will call upon a rotating selection of proteins (pulled pork, smoked brisket, roast chicken) and side dishes. One strategy will be offering family-style portions, “So people can grab stuff and take it home,” said Huyck.

“I’ve found it on a number of menus down South,” said Huyck, a Missouri native. “We do a lot of Sloppy Joes on the truck, and I found a recipe for barbecue spaghetti that’s very similar to my Sloppy Joes. It’s spaghetti, the sauce – without the meat – and then pulled pork, or smoked brisket, or chicken.”

The brick-and-mortar location has been in the works for a long time, and over the past two and a half years, Huyck has scrutinized more than 25 possibilities during his search for a turn-key property.

“It’s not easy to find a second-generation restaurant space, that’s for sure,” he said.

He ultimately landed in the commercial district at 48th and Chicago, a food nexus that's home to Turtle Bread Co., Pumphouse Creamery, Bagu Sushi & Thai, Sovereign Grounds, Town Hall Tap and a soon-to-open branch of St. Paul’s El Burrito Mercado.

“I love the neighborhood,” he said. “As small as the place is – I’m hoping I can get 20 seats in there, with maybe a few tables outside, when it’s warm -- I think it’s going to rely heavily on takeout.”

Once the restaurant opens, Huyck plans to keep the truck in rotation.

“We’ll be able to do our prep in our own kitchen,” he said, noting that he currently cooks at City Food Studio, a shared commercial kitchen that's located 10 blocks to the north of his soon-to-open restaurant. “Now I’ll be able to prep when I want to, and not when there’s time available. Doing that on my own schedule is going to be nice.”

The truck debuted in January 2012, making it an early fixture on the Twin Cities street-food scene. Huyck, who has 25 years experience in the food service industry, got behind the wheel after his chef position at a senior living facility was eliminated.

“It was a tough job market, and I managed to convince my parents to help me create my own job,” he said. "It's basically a six-month revenue stream, so the winters can be a little lean. Which is why I’ve been looking for a space for so long.”

Until the restaurant opens, it’s easy to find Huyck’s bright yellow truck just track its whereabouts on Twitter.

“We’re all over,” he said. "We join the insanity that is downtown Minneapolis, although I don’t want to get started on that subject, because I’ll rant about it for an hour. We also love going to the State Capitol, and we have a few breweries that we like. Every day when you open the window, there’s a different view. That’s the joy of a food truck.”


Minneapolis, MN: Fall Feast Food Truck Rally

After the success of their first event in July, the Minnesota Food Truck Association (MFTA) (www.mnfoodtruckassociation.org) is once again gathering its truck members for a food truck rally. On Saturday, October 19th, from 12:00pm to 7:00pm, 15 food trucks will unite for a fall feast at Harriet Brewing Company at 3036 Minnehaha Avenue, Minneapolis MN.

The following MFTA food trucks will serve their gourmet mobile food specialties at the brewery along with live entertainment and locally brewed craft beer. The Fall Feast Food Truck Rally is a FREE event for all ages. Attendees must be 21 years of age to obtain a wristband for alcohol consumption.

Lulu’s Street Food
Cafe Racer
Tiki Tims
AZ Canteen
Motley Crews
Stanley’s
Brava
Eat At Sandy’s
Hibachi Daruma
A Cupcake Social
Hot Indian Foods
The MidNord Empanada Truck
Moral Omnivore
Gastrotruck
The Red Pig & Truffle

Crankshaft & The Gear Grinders: 6pm
Crankshaft has been pounding the pavement since 2008, developing his own “pork neck” style along the way. A sound heavily rooted in blues, country, swing, rock ‘n’ roll and surf that “could not have been imagined prior to the early punk scene,” as described by Dig In Magazine. Rock solid original lyrics, a dedicated fan base, and his 21st century twist on the American roots is pushing him to the top of the crowded Minneapolis music scene in a hurry. It’s becoming clear to many that Crankshaft is “one of the best and most interesting roots, rock and blues acts playing around town these days.” – Cities 97. (site)

Jeff Ray & The Stakes: 4pm
Jeff Ray, his steel resonator guitar and a foot-stomping board is all you’ll hear when the St. Paul musician plays live and on his latest CD ‘Last Great Winter.’ And that’s all you’ll need. (site)

Charlie Parr: 2pm (Surprise Guest)
Many people play roots music, but few modern musicians live those roots like
Minnesota’s Charlie Parr. Recording since the earliest days of the 21st century, Parr’s heartfelt and plaintive original folk blues and traditional spirituals don’t strive for authenticity: They are authentic. (site)

Body Omara: 12pm
Body Omara is a Twin Cities based trio that performs original compositions combining African influences with jazz sensibilities. What emerges is a sound you can’t hear anywhere else. (site)

Food Truck Rally After-Party with Bigtree Bonsai 8:00pm
Free with Rally wristband or $5 cover after 7:00pm

A portion of the proceeds from this event will be donated to Cedar Cultural Center to support music in the Cedar-Riverside neighborhood.

The Fall Feast Food Truck Rally is a one-day-only event and will take place rain or shine. Parking is available behind Harriet Brewing Company and on the streets surrounding the brewery. For more details, including a full list of the participating food trucks, visit the website at www.mnfoodtruckassociation.org or follow us on Twitter @FoodTrucksMN

The Minnesota Food Truck Association is a non-profit organization made up of over 55 MN food trucks, it is a resource that provides open communication throughout the mobile food industry and spotlights the diversity of the culinary landscape through education, advocacy, and community outreach.


Last but not least, there’s Natedogs, a Downtown West favorite with five stars out of 16 reviews. Stop by 6th and Nicollet streets to hit up the food truck, which offers hot dogs and more, next time the urge strikes.

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Food Trucks – WCCO | CBS Minnesota http://minnesota.cbslocal.com/?p=838167

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Food Trucks – WCCO | CBS Minnesota http://minnesota.cbslocal.com/?p=280703 th Street just west of the Metrodome is going to be lined with food trucks. There will be 20 in all and a beer stand where you can buy Minneapolis-made beer.

Railgating should especially rally fans that take the train, but it’s really open to anyone at the game in an urban environment. It’s certainly non-traditional tailgating territory.

“Try to give people who come down, a taste of Minneapolis, a taste of the game-day experience,” said Cory Merrifield, who’s a passionate fan and made himself known during the stadium push. “I think it’s one of those things when it starts next week, next Sunday, that it’s going to start to evolve in time, and you’re going to potentially see more variety.”

Mayor RT Rybak’s spokesperson says the city intends to start railgating next Sunday, though all the details for the event haven’t been worked out yet.



Comments:

  1. Chevy

    Why so much?

  2. Creed

    No

  3. Colter

    Slaughter links !!!!!!!!!!! Thanks!!!!!

  4. Chet

    the result will be good



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